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Located at The Clan Hotel, QIN (亲) Restaurant & Bar , helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested. Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5 Our dinner began with a complimentary homemade Milk Bread , beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal. White Asparagus, Chervil, Yuzu 4/5 The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu . The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours. Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5 Next up was a modern take on the traditional Kueh Pie Tee . It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours. Hamachi Toro, Wasabi, Creme Fraiche 4.5/5 The final appetiser was Hamachi Toro , mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate. Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5 The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu . Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish. 'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5 Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus , a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours. Tom Yum, Danish Langoustine, Calamansi 5/5 A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi , featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours. Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5 Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper . The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce. Ice Kachang, Rhubarb, Mascarpone 4/5 As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes. Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5 For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam. Pineapple Tart 'Cloud' 4/5 Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud' . Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal. QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination. Note: This is an invited tasting. QIN Restaurant & Bar The Clan Hotel Level 4 & 5 10 Cross Street Singapore 048417 Tel: +65 6980 3535 Facebook Instagram Website Nearest MRT: Telok Ayer (DT Line) Opening Hours: Daily: 12pm - 3pm, 630pm - 1030pm Direction: 1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [ Map ]